Homemade Turmeric Pasta

This is the recipe for Homemade Turmeric Pasta dough, that I used in this Apricot and Chorizo Bolognese recipe. Turmeric is a spice that’s very popular in South Asian cuisine (which has medicinal properties too in fact!). It has a smoky, bitter flavour, so it’s used quite sparingly in recipes. It is what gives that characteristic colour to a lot of yellow curries as well.

Homemade pasta can seem a little daunting at first, but I assure you once you get your hands “dirty” with it and get the taste of true, unblemished homemade pasta, there’s no going back. It gets a lot easier with practice and if you happen to own a pasta machine, there’s really no excuse not to try it. 🙂

It’ll be a fun weekend project to do with your kids too! You can easily make naturally coloured pasta (how fun is that?) and also pasta with different flavours as well, like this Homemade Turmeric Pasta.

In this recipe, turmeric is used not only to give the pasta a gorgeous bright yellow colour, but also to infuse it with a slight smokiness and bitterness that goes really well with the sweet and smoky Apricot and Chorizo bolognese. You can actually see the beautiful flecks of turmeric powder in the dough too!

I used a pasta machine to make the fettuccine in this recipe. However, if you don’t own a pasta machine, you can still roll out the dough and cut the pasta by hand by following the instructions here.

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Homemade Turmeric Pasta

Serves 4 servings

Print Rate

Ingredients:

Turmeric Pasta

• 4 oz all-purpose flour
• 4 oz semolina can be substituted with all-purpose flour
• 1 egg
• 2 egg yolks
• ½ tsp ground turmeric powder
• ⅛ cup 2 tbsp of olive oil, or vegetable oil
• 1 tsp salt
• A few tbsp of water if required
• Excess flour or semolina for rolling out dough

Instructions:

• Mix the flour, semolina, turmeric and salt together on a working bench or in a big bowl. Then create a nice well in the middle.
• Add the egg, yolks and oil into a separate bowl. Pour this into the well and start mixing it all in with the flour using a fork or your fingers. Once properly incorporated, add water (a little at a time) if the mix seems too dry.
• Once the mix comes together to form a somewhat cohesive dough, start kneading it for about 10 minutes until it's smooth and a little shiny.
• Cut the dough into two portions, and form two smooth dough balls and wrap them in plastic wrap and leave them to rest for at least 1 hour at room temperature. If they are not going to be used immediately, you can store them in the fridge. But return the dough to room temperature before rolling it out.
• You can roll it out using a pasta machine or a rolling pin.
• If using a pasta machine, flatten the dough to a circle using your hand before putting it through the machine. Put the dough through the pasta machine on the thickest setting a few times (folding it over each time), until the dough softens and the edges are fairly smooth (this is to knead the dough - about 3-4 times in my pasta machine).
• Once the dough is kneaded, increase the setting to 5 on your pasta machine (this will reduce the gap, so that you can roll out your pasta thinner. My machine goes from 0 to 9) and roll out your pasta thinner (but not too thin). Next cut pasta to a desired thickness - I usually use the fettuccine setting, but you can use a knife to cut your pasta thicker or thinner (I use a thicker setting for spaghetti).
• Hang the pasta to dry for a few minutes, after which it can be stored for up to a week.
• Bring a pot of salted water to a boil, and add a drizzle of oil. Cook the pasta in batches, for 1 ½ minutes - 2 minutes for each batch.
• Toss the cooked pasta in some olive oil to keep it from sticking together.

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